Term
|
Definition
| A process by which atoms or groups of atoms in substances are rearranged into different substances. Chemical bonds are broken and reformed. |
|
|
Term
|
Definition
| A way of writing or expressing the changes that occur during a chemical reaction |
|
|
Term
|
Definition
| The starting materials in a chemical reaction |
|
|
Term
|
Definition
| The materials that are formed in a chemical reaction |
|
|
Term
|
Definition
| The minimum amount of energy needed to drive a chemical reaction - so that reactants are rearranged to form products |
|
|
Term
|
Definition
| A substance the lowers the reaction energy of a chemical reaction |
|
|
Term
|
Definition
| A chemical reaction that releases energy into its surroundings; the products contain less energy than the reactants; exo = means out or exit |
|
|
Term
|
Definition
| A chemical reaction that absorbs energy from its surrounding; the products contain more energy than the reactants; endo = inward |
|
|
Term
|
Definition
|
|
Term
| What kind of macromolecule is an enzyme? |
|
Definition
|
|
Term
|
Definition
| The substance that an enzyme acts on |
|
|
Term
|
Definition
| A pocket or groove on an enzyme where the substrate can bind |
|
|
Term
| How can you recognize the name of an enzyme? |
|
Definition
| Most enzyme names end in -ase; lactase, sucrase |
|
|
Term
|
Definition
| Most enzymes can drive a chemical reaction 1000x per second; catalase can drive a rection 40 million times per second |
|
|
Term
|
Definition
| An enzyme that has lost it shape and can no longer bind substrate, so it no longer works |
|
|
Term
| What factors speed up the production of product? |
|
Definition
| Warmer temperatures (increases kinetic energy), more substrate, more enzyme |
|
|
Term
| What factors can slow down the production of product? |
|
Definition
| Lower temperatures (lower kinetic energy), lower substrate concentration, lower enzyme concentration, change in pH |
|
|
Term
| What factors can denature an enzyme? |
|
Definition
| Very high temperatures, pH values that are very different from each enzyme's optimal value (either too high or too low) |
|
|
